I like chili sometimes, especially on a wet, cold, windy day such as today, but I have never really managed to get the seasoning "right" unless I used the package chili mix. And, all too often, I use canned beans and sauces as well. Tastes good, and it's easier.
Today I decided to make chili and discovered I had no packaged seasoning. I also thought it was a good idea to use dry beans, since I don't always have consistent results and need to practice if I'm going to live on the things in the future.
So, I brought the 2 cups of (small red) beans to a boil and then let them sit for an hour. Heating them again slowly, I let them simmer (with an occasional stir) for another three hours, then began to assemble the rest.
In a stainless steel "dutch oven" pot:
1/2 lb. lean ground beef, browned and crumbled
1 cup diced onion
1/2 cup diced green pepper
1 16 ounce can tomato sauce (+1/4 can water to rinse it)
2 pounds diced tomatoes and juice (frozen (then thawed) from last year's garden)
Seasoning (all measurements are estimates)
1 tsp. sea salt
1/2 tsp dried, minced garlic
1 tbsp. ground cumin
1 scant tsp. cayenne pepper (this is quite hot)
1/4 tsp. ground celery seed
1 tsp. turmeric powder
2 tsp. dry flake oregano
The sauce was cooked, stirring frequently, over low heat until the onion was clear. Then the beans were added. There was quite a bit of liquid, so it was simmered for another hour or so more until almost the desired thickness. Didn't want to use any corn starch or other thickener.
Then I tasted it. Oh boy! Success! Not too spicy, and even the beans were perfectly cooked. This is a keeper.